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Ingredients

Tuna Steaks:

• 4 (6-ounce, 1 1/2-inch thick) tuna steaks
• Coarse salt
• Extra-virgin olive oil, for drizzling
• Coarse black pepper
• Lemon wedges, for passing

White Beans:

• 2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
• 2 cloves garlic, finely chopped
• 2 cans cannellini beans, rinsed and drained
• 1 small onion, chopped
• 1 roasted red pepper, homemade, recipe follows or store bought, diced
• 2 sprigs fresh rosemary, leaves stripped and finely chopped
• 1 handful chopped flat-leaf parsley, chopped
• Coarse salt and pepper

Bitter Greens:

• 1 head escarole, cleaned and shredded
• 1 medium head radicchio, shredded
• 1 lemon, juiced
• Extra-virgin olive oil, to coat
• Coarse salt

Description

Food Network Invites You To Try This Tuna Steak Au Poivre With White Beans And Bitter Greens Salad Recipe From Rachael Ray.

Food Network